摘要
传统红糖是一种通过甘蔗提汁、澄清、煮制、冷却和造型等基本步骤,采用物理方法处理,不添加任何助剂,完全手工熬制成型的一种原生态红糖,保留了甘蔗中大部分营养成分,含有多种人体必需氨基酸、有机酸和微量元素,具有多种功效。介绍了原生态红糖与机制红糖(赤砂糖)在加工工艺及成分上的区别,并对原生态红糖市场现状及其机械化生产的开发前景进行了分析。
The traditional brown sugar is a type of sugar cane juice to mention, to clarify, cooking, cooling and shape other basic steps, completely manual have made a original type of sucrose. It retains the most nutrients in sugar cane, contains many essential amino acids, organic acids and trace elements, with a variety of effects. This paper expounds the definition of the original ecological sucrose, the brown sugar manufacturing methods, efficacy, present market situation and development prospect.
出处
《广西蔗糖》
2014年第2期37-40,共4页
Guangxi Sugarcane & Canesugar
基金
广西科学研究与技术开发计划
桂科攻11107004-3
关键词
原生态蔗糖
红糖
制造方法
功效
Original Ecological Sugar
Brown Sugar
Manufacturing Methods
Efficacy